Description
Cucumber Tea Sandwiches are delicate, refreshing finger sandwiches perfect for tea parties and elegant gatherings. Thinly sliced cucumbers combined with a creamy dill and chive spread create a light, flavorful appetizer that is simple to prepare and delightful to serve chilled or at room temperature.
Ingredients
Scale
Vegetables
- 1 English cucumber, thinly sliced
- 1/2 teaspoon salt
Spread
- 8 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
Assembly
- 12 slices white or whole wheat sandwich bread, crusts removed
Instructions
- Prepare Cucumbers: Place cucumber slices in a colander and sprinkle with salt. Let them sit for 10–15 minutes to draw out excess moisture, then pat dry thoroughly with paper towels to prevent soggy sandwiches.
- Make the Cream Cheese Spread: In a medium bowl, combine the softened cream cheese, mayonnaise, finely chopped dill, chives, lemon juice, and black pepper. Mix until smooth and well incorporated.
- Assemble Sandwiches: Spread a thin layer of the cream cheese mixture evenly on each slice of bread. Layer cucumber slices over half of the bread slices, then top with the remaining bread slices, cream cheese side down. Gently press to seal the sandwiches.
- Cut and Serve: Cut each sandwich into quarters, either squares or triangles, based on your preference. Serve the sandwiches chilled or at room temperature for best flavor.
Notes
- For extra elegance, use a mandoline slicer to cut cucumbers paper-thin, enhancing both texture and presentation.
- You can prepare these sandwiches up to 4 hours in advance; tightly cover them with plastic wrap and refrigerate until ready to serve to maintain freshness.
